Lady R

Sparkling wine should be paired with creamy dishes, think baked brie with fresh, crusty bread, smoked salmon and cream cheese bagels or ricotta stuffed brown mushrooms.

Once the base wine is stabilised, it is fermented a second time in the bottle with a crown cap. This second fermentation creates the bubbles (or mousse) of the MCC. Post fermentation, the 2015 Lady R spent 50 months on the yeast lees before disgorgement in November 2019.

Our 2015 Cuvée, Steenberg Lady R, is made in the traditional French method of second fermentation in the bottle and is designated Méthode Cap Classique. The grapes were hand-picked at low sugar levels of 18.5 - 19°B and whole-bunch pressed to extract the juice as gently as possible. The juice of both the Pinot Noir and the Chardonnay components were low in phenols and high in natural acidity. The juice fermented with a strong yeast strain to form the base wine of the MCC. The Pinot Noir base wine has a delicate light pink colour with a fine strawberry flavour and makes up 70% of the blend. The remaining 30% is made up of barrel-fermented Chardonnay – fermentation took place in old 600L French oak barrels.

The Cape’s first farm established in 1682 has come a long way from its humble beginnings. Roughly 30 minutes from the bustling heart of Cape Town Steenberg is a destination steeped in heritage.